BUFFALO BITES RECIPES

Name: Crispy Buffalo Cauliflower Bites
Total time: 35 min
Ingredients: ? cup brown rice flour; 2 tablespoons almond flour; 1 tablespoon tomato paste; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons smoked paprika; 1 teaspoon dried parsley; 1 head cauliflower, cut into 2-inch florets; ? cup Frank’s hot sauce or barbecue sauce; Spinach Ranch Dip

CRISPY BUFFALO CAULIFLOWER BITES | FORKS OVER KNIVES

Crispy Buffalo Cauliflower Bites | Forks Over Knives image

It took a lot of trial and error to find the right coating that would not draw out the moisture and would make the florets crisp, so I am pleased that it has turned out to be a very simple recipe. You will not need to add salt as the sauces have enough salt to season them. Either a smoky barbecue sauce or Frank’s hot sauce would work well, but if you are like me and prefer sweet and spicy, then try a little bit of both. Serve with ranch or Caesar dressing on the side if you wish, or whip up a batch of Spinach Ranch Dip. Note: The buffalo cauliflower bites will get softer once they are coated with the sauce, so hold off tossing until the very last minute

Provided by FORKSOVERKNIVES.COM

Total Time 35 minutes

Number Of Ingredients 10

Ingredients

? cup brown rice flour
2 tablespoons almond flour
1 tablespoon tomato paste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon dried parsley
1 head cauliflower, cut into 2-inch florets
? cup Frank’s hot sauce or barbecue sauce
Spinach Ranch Dip

Steps:

Preheat oven to 450°F. Line 2 baking sheets with parchment paper.
Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and ? cup of water in a blender. Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter.
Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 20 to 25 minutes, until crisp on the edges. They will not get crispy all over while still in the oven.
Remove from the heat and let stand for 3 minutes to crisp up a bit more. Transfer to a bowl and drizzle with the sauce. Serve immediately.

BUFFALO CAULIFLOWER RECIPE | ALLRECIPES

Buffalo Cauliflower Recipe | Allrecipes image

This is a great substitution for buffalo wings! Can be made gluten-free, vegan, or vegetarian. Make sure to coat your cookie sheet well with oil or they will stick. Husband and kids give this two thumbs up! Dip this in ranch or blue cheese for even more added flavor, but it doesn't need it.

Provided by ddmama

Categories Appetizers and Snacks Spicy

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

olive oil cooking spray
¾ cup gluten-free baking flour (such as Premium Gold® Flax and Ancient Grains All-Purpose Flour)
1 cup water
½ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
2 heads cauliflower, cut into bite-size pieces
2 tablespoons butter
½ cup hot pepper sauce (such as Frank's RedHot®)
1 teaspoon honey

Steps:

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
Bake in the preheated oven until lightly browned, 20 to 25 minutes.
Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.

Nutrition Facts : Calories 218.3 calories, CarbohydrateContent 36.2 g, CholesterolContent 15.3 mg, FatContent 7.1 g, FiberContent 9.9 g, ProteinContent 8.5 g, SaturatedFatContent 3.7 g, SodiumContent 907 mg, SugarContent 9.7 g

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